Vegan Christmas Cookies

Prep time: 15 mins
Cook time: 14 mins
Makes: 25 cookies


  • 125g dairy-free spread 
  • 125g caster sugar
  • 125g soft light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice 
  • 125ml plant-based milk 
  • 1 tsp vanilla extract
  • 275g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g shelled pistachios, chopped 
  • 75g dried cranberries


Step 1: Start by adding the spread, caster and light brown sugar to a bowl along with a pinch of salt and beat until combined.

Step 2: Now stir in the spices, milk and vanilla, and then fold in the flour, baking powder and bicarbonate of soda until you have a stiff batter. Fold in the pistachios and cranberries until evenly distributed, then chill the dough in your fridge for 30 minutes. 

Step 3: Heat your oven to 180C/160C fan/gas 4.

Step 4: Scoop out small pieces of the dough and roll then into balls, before evenly arranging them on a lined baking tray. Now flatten slightly with your palm and then  bake them in the oven for around 12-14 minutes or until golden brown. 

Step 5: Remove from the oven and leave to cool on the sheet for 5 minutes before transferring to a wire hack to cool completely.

You can freeze the raw cookie dough balls for up to three months. Bake for 15-18 minutes from frozen. 

Recipe inspired by BBC Good Food


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